Ingredients
- 1 teaspoon toasted sesame oil
- 3 slices low sodium bacon, thinly sliced
- 1/2 teaspoon sugar
- 1 tablespoon low-sodium soy sauce
- 6 large eggs
- 1/2 pint grape tomatoes, halved
- 1 tablespoon minced peeled ginger
- 6 ounces snow peas, trimmed and halved
- 1 orange, yellow or red bell pepper, thinly sliced
- 1 bunch scallions, thinly sliced
- 4 cups cooked brown or white rice (thawed if frozen)
Directions
Heat a large nonstick skillet over medium-high heat. Add the sesame oil and bacon; cook, stirring occasionally, until the bacon is almost crisp, 4 minutes.
Add the sugar and 1 teaspoon soy sauce; stir-fry until the bacon is glazed, about 1 minute. Transfer to a bowl using a slotted spoon; reserve the drippings in a separate bowl. Wipe out the skillet.
Heat 2 teaspoons of the drippings in the skillet over medium heat. Whisk the eggs in a medium bowl; add to the skillet and cook, undisturbed, until just set, 3 minutes.
Transfer to a plate and break up the eggs into large pieces.
